FOOD

TIY Tea Kits 3 Ways

It’s Tea Time! Wake Up, Detox, and De-stress with DIY tea kits! SHOP NOW: https://taste.md/2H4CTOx

FOOD

TIY Tea Kits 3 Ways

It’s Tea Time! Wake Up, Detox, and De-stress with DIY tea kits! SHOP NOW: https://taste.md/2H4CTOx

Ingredients

Green Tea & Miso Ramen

  • 4 cups boiling water (to brew tea)
  • 1 tsp Green Sencha tea
  • 1 tsp White Peony tea
  • 1/2 tsp Lemon Peel
  • 1/2 tsp Ginger Root
  • 2 pieces Burdock Root
  • 1tbs vegetable oil
  • 3tbs finely diced carrot
  • 2tbs finely diced celery
  • 2tbs finely diced shitake mushroom
  • 1 tsp minced shallot
  • 1 teaspoon minced or grated fresh ginger
  • 4 tablespoons miso paste
  • 8 oz cooked, fresh ramen noodles

Toppings

  • Tofu
  • Radish shoots
  • Sliced green onion
  • Sliced red chile
  • Sliced seaweed/ nori
  • Pickled ginger
  • Soft boiled egg
  • Togarashi

Steps

Green Tea & Miso Ramen

  1. In a medium saucepan over medium-high heat, bring the water to a boil.
  2. Turn off the heat and add the Green Sensha, White Peony, Lemon Peel, Ginger Root and Burdock Root. Cover and steep for 10 minutes. Strain and reserve the tea until ready to use. Clean out the saucepan.
  3. In the clean saucepan over medium-high heat, add the vegetable oil. Add the carrot, celery, mushroom, shallot and ginger. Cook for 8-10 minutes until softened.
  4. Add the miso paste and the reserved tea. Bring to a boil and then reduce to a simmer for 5 minutes. Skim any sediment off the top of the soup.
  5. Ladle the soup into a serving bowl. Add 4oz of cooked ramen noodles. Top with desired ingredients, such as tofu, radish shoots, nori, soft-boiled egg and togarashi.

Ingredients

  • 2 cups water
  • 2 teaspoons spearmint, plus 1 teaspoon ground
  • 1 teaspoon lemon balm
  • 1 teaspoon chamomile
  • 1/4 cup minced ginger
  • 3/4 cup granulated sugar
  • 1/4 cup honey
  • 1 lemon, zested
  • 3/4 cup powdered sugar

Steps

  1. In a medium saucepan over medium high heat, bring 2 cups of water to a boil. Turn off the heat. Add the spearmint, lemon balm and chamomile teas. Stir to moisten, cover and steep for 10 minutes. Strain. Return the tea to the saucepan. Add the ginger and simmer over medium heat until reduced by half. Strain out the ginger, reserving the tea (you should have 1 cup of tea remaining. If not, add water to yield 1 cup).
  2. Add the tea back into the saucepan with the sugar and honey. Over medium heat, stir until the sugar and honey are melted. Continue to cook the sugar, stirring as the mixture bubbles, until a candy thermometer reads 250 degrees, or until a dark amber color is achieved. Vigorously stir the hot sugar until smooth. Add in the lemon zest and stir to incorporate. Working quickly, pour the candy into a heat-safe liquid measuring cup and then pour into a silicone candy mold.
  3. Set aside at room temperature for 20 minutes until hardened.
  4. In a small bowl, combine the powdered sugar with the remaining 1 teaspoon of ground spearmint.
  5. Roll or dust the candies in the mint-powdered sugar.
  6. Wrap the candies in wax paper.

Ingredients

  • 1 1/4 cups water
  • 1 teaspoon Green Sencha tea
  • 1/2 teaspoon Lemon Peel
  • 1 teaspoon White Peony tea

Steps

  1. Bring water up to a boil. Remove from heat. Add the tea. Steep, covered for 5 minutes. Serve hot, or cool to room temperature and serve cold, over ice.